I really like broccoli, as evidenced by my posting of 11 different recipes using this vegetable. That’s more postings than any other vegetable we eat. Broccoli was a vegetable we always had on hand, in both fresh & frozen forms, when our kids were growing up. It was one of the few vegetables they would eat without a fight! Like most kids, they preferred fruits to vegetables. Broccoli is quick & easy to prepare, goes with any protein, is low in calories, and is a great source of a variety of vitamins, minerals, and fiber. It’s no wonder that it is ranked as the 4th most popular vegetable.
This broccoli side dish intrigued me. I’d never considered doctoring up broccoli by using pepperoni. Being a veggie-lover in a large, extended family of meat-lovers, I knew I had to try out this recipe. Eric was just as skeptical of the combination as I was, but he was game for trying it. As it turns out, we both liked it. We shared the recipe with Kelly & Gilbert, who in turn, tried it out on some dinner guests. It was a hit with everyone. The pepperoni lends a unique spiciness to the broccoli.
Spicy Dijon Broccoli
Spicy Dijon Broccoli (adapted from foodandwine.com)
Total Time Required: 30 minutes Makes 6 servings
Ingredients:
1 ounce sliced pepperoni- 1 garlic clove, sliced
- 1/2 cup panko or regular bread crumbs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- salt & pepper, to taste
- 3 tablespoons Dijon mustard
Directions:
Preheat the oven to 425°. In a food processor, pulse the pepperoni with the garlic until it is all finely chopped. Add the bread crumbs and pulse the processor just to incorporate the crumbs. In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook it over moderate heat, stirring, until the crumbs are crisp and golden, about 5 minutes. Scrape them onto a plate and let them cool.
After combining the pepperoni, garlic, & bread crumbs, crisp them up a bit.
Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season it with salt & pepper. Spread the broccoli on a baking sheet and roast it for about 15 minutes, turning once, until it is tender and browned in spots.
Roast the broccoli.
Dip one side of the roasted broccoli spears into the mustard, then press that side into the crumbs.
First the mustard . . .
. . . then some spicy crumbs coat the broccoli.
Transfer the broccoli to a serving bowl or platter, sprinkle with any remaining crumbs, if desired, and serve.
The pepperoni adds a great spiciness to the broccoli!
This is a meat-lovers veggie dish! ~Linda
Spicy Dijon Broccoli (adapted from foodandwine.com)
Total Time Required: 30 minutes Makes 6 servings
Ingredients:
- 1 ounce sliced pepperoni
- 1 garlic clove, sliced
- 1/2 cup panko or regular bread crumbs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- salt & pepper, to taste
- 3 tablespoons Dijon mustard
Directions:
Preheat the oven to 425°. In a food processor, pulse the pepperoni with the garlic until it is all finely chopped. Add the bread crumbs and pulse the processor just to incorporate the crumbs.
In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook it over moderate heat, stirring, until the crumbs are crisp and golden, about 5 minutes. Scrape them onto a plate and let them cool.
Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season it with salt & pepper. Spread the broccoli on a baking sheet and roast it for about 15 minutes, turning once, until it is tender and browned in spots. Dip one side of the roasted broccoli spears into the mustard, then press that side into the crumbs. Transfer the broccoli to a platter, sprinkle with any remaining crumbs, if desired and serve.